1990s Recipes + Menus

Agua de Tamarindo (Tamarind Cooler)

Makes about8 cups
June 1997
Literally “fresh waters,” aguas frescas are Mexico’s answer to a hot day.

4 ounces tamarind pods or tamarind pulp (about 1/3 cup)
6 cups water
2/3 cup sugar, or to taste
2 cups ice

If using tamarind pods, twist stem ends and pull to remove strings. Discard peel.
In a saucepan bring 4 cups water to a boil and add peeled tamarind pods or pulp and sugar. Simmer mixture 5 minutes and remove pan from heat. Let mixture stand at least 2 hours at room temperature to infuse and up to 1 day, covered and chilled.
Pour infusion through a sieve into a glass pitcher, pressing pulp through sieve, and discard seeds. Stir in remaining 2 cups water and ice. Chill cooler and stir before serving.
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